ZBMU.htm

NR ZBMU

AU Velarde,A.; Gispert,M.; Diestre,A.; Manteca,X.

TI Effect of electrical stunning on meat and carcass quality in lambs

QU Meat Science 2003; 63: 35-38

PT journal article

AB The effect on meat quality and the presence of haemorrhages were assessed in head-only electrically stunned and non-stunned lambs. Colour (L-*, a(*), b(*)), muscle ultimate pH (pHu), chilling losses and carcass weight at 45 min and 24 h were not significantly different between treatments. However, the amount of blood lost relative to Eve body weight and the killing-out were significantly higher (P <0.05) in electrically stunned lambs compared with non-stunned lambs. No carcasses with petechiae, ecchymosis, haematomas and bone fractures were found in either treatment. On the other hand, the incidence of hearts with petechiae was significantly (P < 0.05) higher in electrically stunned lambs compared with lambs slaughtered without prior stunning. It is concluded that meat quality and the incidence of haemorrhages are unaffected by head-only electrical stunning for 3 s at a constant voltage of 250 V.

AD Manteca,X.; Univ Autonoma Barcelona, Unitat Fisiol Anim, Fac Vet, E-08193 Barcelona, Spain

SP englisch

Autorenindex - authors index
Startseite Betäubung - home page Stunning